Careme

Ingredients

• Boneless Pork Loin Chop

  2 chops, about 12 ounces total $6.21
• Bi-color Corn

  2 ears, husks removed $0.79
• Organic Heirloom Tomatoes

  1 medium tomato, diced $4.43
• Green Jalapeno Pepper

  1 small pepper, seeded if desired and minced $2.99
• Cilantro Bunch

  1/4 cup chopped leaves and tender stems $1.19
• Lime

  1 $0.69
• Organic Garlic

  1 clove, finely grated $2.89
• Extra-virgin olive oil

  1 1/2 tablespoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high. Dice the tomato, mince the jalapeño, chop the cilantro, grate the garlic, and zest and juice the lime.
2. Mix the garlic, lime zest, cumin, smoked paprika, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Rub the mixture over the pork chops and let them stand for 10 minutes while the grill heats.
3. Brush the corn with the remaining 1/2 tablespoon oil. Grill the corn and pork over direct heat, turning both occasionally; cook the corn until charred and tender, 8 to 10 minutes, and the pork until it reaches 145°F, about 4 to 6 minutes per side depending on thickness.
4. Transfer the pork to a clean plate, loosely cover, and rest for 5 minutes. Let the corn cool just enough to handle.
5. Cut the kernels from the cobs and toss them with the tomato, jalapeño, cilantro, lime juice, and remaining 1/4 teaspoon salt; taste and adjust the seasoning.
6. Plate the pork chops and spoon the charred corn salsa alongside and partially over the meat; finish with any remaining cilantro.

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces, cut into 2 portions $20.44
• Organic Zucchini Squash

  12 ounces, cut into thick half-moons $2.77
• Organic Heirloom Tomatoes

  8 ounces, diced $4.43
• Organic Basil

  0.5 ounce, thinly sliced $2.99
• Lemon

  1 $0.89
• Organic Garlic

  1 clove, finely grated $2.89
• Extra-virgin olive oil

  2 tablespoons, divided
• Dried oregano

  1 teaspoon
• Red pepper flakes

  1 pinch
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 450°F. Pat the salmon dry; cut the zucchini into thick half-moons, dice the tomato, slice the basil, grate the garlic, and zest and juice half the lemon.
2. Toss the zucchini on a rimmed sheet pan with 1 tablespoon olive oil, the oregano, 1/4 teaspoon salt, and half the black pepper. Roast for 10 minutes.
3. Meanwhile, season the salmon with 1/4 teaspoon salt, the remaining black pepper, half the lemon zest, and the red pepper flakes.
4. Turn the zucchini and move it toward the edges of the pan. Place the salmon skin-side down in the center and roast for 8–11 minutes, until it flakes easily and reaches 145°F in the thickest part; rest for 3 minutes.
5. While the salmon roasts, combine the tomato, basil, garlic, remaining olive oil, remaining lemon zest, 1 tablespoon lemon juice, and remaining 1/4 teaspoon salt. Taste and adjust with more lemon or salt.
6. Divide the roasted zucchini between two plates, add the salmon, and spoon the tomato-basil relish over and around it; serve with the remaining lemon cut into wedges.

Ingredients

• Boneless Skinless Chicken Thighs

  12 ounces $6.49
• Organic Slicing Cucumbers

  1 large cucumber $1.10
• Organic Jasmine Thai White Rice

  3/4 cup dry $4.19
• Organic Thai Basil

  1/2 ounce, leaves picked $2.99
• Lime

  1 $0.69
• Organic Garlic

  2 cloves $2.89
• Fish sauce

  1 1/2 tablespoons, divided
• Low-sodium soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Brown sugar

  2 teaspoons, divided
• Crushed red pepper flakes

  1/4 teaspoon, or to taste
• Neutral cooking oil

  1 tablespoon
• Kosher salt

  as needed

Instructions

1. Rinse the rice; thinly slice the cucumber, mince the garlic, pick the basil leaves, and cut the chicken into 1-inch pieces. Zest half the lime, then cut it for juicing.
2. Combine the rice with 1 1/2 cups water and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, toss the cucumber with the rice vinegar, 1/2 tablespoon fish sauce, 1 teaspoon brown sugar, juice from half the lime, and a pinch of salt. Set aside to lightly pickle.
4. Mix the soy sauce, remaining 1 tablespoon fish sauce, remaining 1 teaspoon brown sugar, lime zest, red pepper flakes, and 2 tablespoons water in a small bowl.
5. Heat the oil in a large skillet over medium-high heat. Add the chicken in one layer and sear for 4 minutes without moving; turn and cook for 3 to 4 minutes more, until browned and the thickest pieces reach 165°F.
6. Reduce the heat to medium, add the garlic, and stir for 30 seconds. Pour in the sauce and simmer for 1 to 2 minutes until glossy; remove from the heat and fold in the Thai basil. Fluff the rice and plate it with the glazed chicken and drained cucumber salad, finishing with the remaining lime juice.